White Bean Soup with Veggies

2 cans white northern beans (drained and rinsed)
1 small onion, chopped
1 clove garlic, minced
1/4 cup celery, diced
1/2 cup carrots, peeled & sliced
1 potato, peeled & diced
4 cups chicken stock
1/4 tsp. dried rosemary
1/4 tsp. dried parsley
1 tsp. olive oil
salt & pepper to taste

In a soup pot, saute garlic and onion in oil until soft, add stock, herbs and veggies. Bring to a boil, reduce heat and simmer until carrots are tender. Add beans, salt, pepper and simmer an additional 30 minutes. Serve with crusty bread and a side salad!